Save My neighbor brought this to a backyard barbecue last June, and I watched people go back for thirds. The broccoli stayed crisp under all that creamy garlic dressing, and the toasted almonds added just enough crunch to make it interesting. I asked for the recipe on the spot, scribbled it on a napkin, and made it the following weekend for my own family. It disappeared faster than the main course.
I started making this for potlucks because it travels well and never needs reheating. One time I forgot the almonds at home and tossed in some croutons instead, and honestly, no one complained. It became my go to whenever someone asked me to bring a salad, and I loved that I could prep it the night before. The dressing actually gets better as it sits, soaking into the broccoli just enough.
Ingredients
- Fresh broccoli florets: Choose firm, deep green heads with tight buds for the best flavor and texture after blanching.
- Red onion: Adds a sharp, sweet bite that balances the creamy dressing, but soak it in cold water first if you want a milder taste.
- Cherry tomatoes: Optional but worthwhile for little bursts of juicy sweetness and a pop of color.
- Mayonnaise: Forms the creamy base of the dressing, use a good quality brand for the richest flavor.
- Greek yogurt or sour cream: Cuts the richness and adds tang, I prefer Greek yogurt for extra protein.
- Freshly grated Parmesan cheese: Pre grated works in a pinch, but fresh Parmesan melts into the dressing and tastes sharper.
- Garlic cloves: Minced fine so every bite gets a hint of that punchy garlic flavor without overwhelming.
- Lemon juice: Brightens the whole dish and keeps the dressing from feeling too heavy.
- Dijon mustard: Adds a subtle tang and helps emulsify the dressing so it coats evenly.
- Toasted slivered almonds or sunflower seeds: Toast them yourself for a few minutes in a dry pan, the difference in flavor is huge.
- Fresh parsley: A small handful chopped fine makes the whole salad look and taste fresher.
Instructions
- Blanch the broccoli:
- Bring a large pot of salted water to a rolling boil, then drop in the broccoli florets for just 1 to 2 minutes until they turn bright green and tender. Do not overcook or they will turn mushy and dull.
- Shock in ice water:
- Drain the broccoli immediately and plunge it into a bowl of ice water to stop the cooking process. Pat the florets completely dry with paper towels so the dressing sticks instead of sliding off.
- Make the dressing:
- In a mixing bowl, whisk together the mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Combine everything:
- In a large bowl, toss the blanched broccoli, diced red onion, and halved cherry tomatoes together. Pour the dressing over and toss gently until every piece is coated.
- Add toppings and chill:
- Sprinkle the toasted almonds and extra Parmesan on top, then garnish with chopped parsley. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Save I brought this to a family reunion last summer, and my aunt, who claims she hates broccoli, ate two helpings. She kept asking what was in the dressing, convinced there was some secret ingredient she was missing. It was just good garlic and fresh Parmesan, nothing fancy, but sometimes the simplest things win people over. That day, this salad became my proof that even picky eaters can be converted.
Storing and Serving
This salad keeps in the fridge for up to three days in an airtight container, though the almonds will soften over time. If you are making it ahead, add the nuts and Parmesan just before serving to keep them crunchy. I like to serve it cold straight from the fridge, but if you prefer, let it sit at room temperature for ten minutes to take the chill off. It pairs beautifully with grilled chicken, salmon, or just about any summer main dish.
Swaps and Additions
You can swap the almonds for sunflower seeds, walnuts, or even crispy chickpeas if you want to change the texture. Dried cranberries or raisins add a sweet contrast that works surprisingly well with the garlic dressing. For a heartier version, toss in cooked bacon bits or diced ham. I have also made this with half cauliflower and half broccoli when I had both in the cridge, and it worked perfectly.
Make It Your Own
This recipe is forgiving and easy to tweak based on what you have on hand. If you do not have Greek yogurt, sour cream works just as well, or you can use all mayo for a richer dressing. Add a pinch of red pepper flakes for a little heat, or stir in fresh dill instead of parsley for a different herbal note. The key is balancing the creamy, tangy, and crunchy elements so every bite feels complete.
- Toast your nuts in a dry skillet over medium heat for a few minutes, stirring often, to bring out their flavor.
- If you like extra garlic, add another clove or a small pinch of garlic powder to the dressing.
- Let the salad sit in the fridge for at least an hour if you have time, the flavors really come together as it chills.
Save This salad has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It is quick, forgiving, and always a crowd pleaser.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually improve as it sits, making it ideal for meal prep.
- → What's the best way to blanch broccoli?
Bring salted water to a rapid boil, add broccoli florets, and cook for just 1-2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process and preserve the vibrant color.
- → Can I use a different dressing?
Absolutely. You can substitute with ranch dressing, vinaigrette, or a tahini-based dressing. Adjust quantities based on your preferred consistency and flavor profile.
- → What are good topping alternatives?
Try crispy bacon bits, dried cranberries, sunflower seeds, pepitas, or roasted cashews. You can also add fresh herbs like dill or basil for extra flavor variation.
- → How do I keep it crunchy?
Store the dressing separately until ready to serve if you prefer maximum crunchiness. Alternatively, add nuts and seeds just before serving rather than mixing them in early.
- → Is this naturally gluten-free?
Yes, all the core ingredients are naturally gluten-free. Just ensure your mayonnaise and Dijon mustard brands are certified gluten-free if you have celiac disease or sensitivity.